Heat in a saucepan 300 ml of milk. For sweet dough take the milk, and for savory, you can mix water with milk, or take only water. In a bowl put the fresh yeast (I always buy a lot at once and store in the freezer), salt and, in this case, sugar. Pour the heated milk, it must be a temperature that you can put your finger and not Ambaritsa :-) In General, milk should be well warm but not hot. Stir until the yeast is dissolved.

When we dissolved the yeast, add oats, about half a Cup. Mix.

Now add the flour as much to get a mess - the dough. Cover with a towel and set in a warm place for half an hour. I put on the plate next to the one where the warmed milk.

In half an hour so we built up our mess. Stir, add the vegetable oil, about 3 tablespoons, flour and knead the dough, gradually adding flour until no longer sticks to hands. The dough should be soft.

The result here is a ball. Grease with vegetable oil, cover with a towel and again put in a warm place for an hour.

In an hour our dough rise like that. Now it again knead and bake.

I baked pecan braid. The dough is rolled and poured the nuts and sugar, then rolled into a sausage and put on the pigtail.

While the oven warmed up to 200 degrees, the tail will rise again. Put in oven for half an hour at 180 degrees. To check whether dough, I take a toothpick and pierce the cake: if the stick is clean and the dough it is not stuck, then the cake is cooked. Take out from the oven, sprinkle with powdered sugar, wait until they cool down. Bon appetit!